Roasted Mushroom Medley with Caramelized Onions

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Are you looking for a quick, easy recipe to add to your repertoire? This incredibly simple recipe for roasted gourmet mushrooms with caramelized onions is absolutely divine. Impress your friends and family with this gorgeous, oven-roasted delight!

Roasted Mushroom Medley with Caramelized Onions

Serves 6 to 8 as an appetizer 

  • 2# mix of R&R Cultivation mushrooms (such as shiitake, brown beech, chestnut and oyster) torn into varying bite-size pieces with tough stems removed
  • 6 tbsp. olive oil, divided 
  • 3 small sweet onions, cut in half through the root end and thinly sliced into half moons
  • 2 tbsp. tarragon white balsamic (or regular balsamic vinegar) 
  • 1 tbsp. champagne balsamic (or regular balsamic vinegar) 
  • Salt and pepper 
  • Chopped parsley and microgreens for garnishing
  • Crackers or toasted bread for serving 


  1. Preheat your oven to 450° and add your mix of torn mushrooms to a large sheet pan. Drizzle with 1/4 cup of olive oil, 1 tsp. of salt and cracked black pepper. Toss to combine and set aside until the oven beeps.
  2. Place a medium skillet or stock pot over medium heat with 2 tbsp. of olive oil. Once hot, add your sliced onions and season with 1/2 tsp. of salt and cracked black pepper. Stir frequently with a wooden spoon until they are soft and caramelized, anywhere from 20 to 25 minutes. 
  3. Once your oven reaches temperature, roast your mushrooms while the onions caramelize, which should take around 25 to 30 minutes. Halfway through, rotate the pan and give the mushrooms a mix to release extra steam. You want them to get nice and golden. 
  4. Once the onions have finished cooking, add them to a bowl along with your roasted mushrooms. Add your 3 tbsp. of balsamic vinegar and stir to fully incorporate. Let the mixture sit for 10 minutes to absorb some of the liquid and to develop a tangy flavor. 
  5. Chop your parsley and prepare your microgreens. 
  6. Serve roasted mushrooms, topped with parsley and microgreens, with crackers or bread while warm or at room temperature. Leftovers can be stored in a sealed container in the refrigerator for 4 days. Enjoy! 


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